2 teaspoons olive oil
1 medium onion, thinly sliced
1 sheet ready, rolled, puff pastry
1 medium tomato, thinly slices
¼ cup pitted olives, halved
100g soft feta, crumbled
4 sprigs thyme
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in small pan and cook onion over low heat until soft and lightly browned. Cool.
Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Cut pastry into four even squares on the prepared tray and top each one with onion, tomato, olives, feta and a sprig of thyme.
Spray tarts lightly with oil and bake for about 10 minutes or until pastry is browned underneath.